Cooking with Cast Iron

Cast iron cookware is a versatile, dependable tool for creating both culinary and confectionary classics in restaurants. When properly maintained, the best cast iron cookware will last a lifetime, with a natural non-stick coating that rivals man-made options. It can be used with any heat source, including induction, ceramic, electric, and gas cooktops, as well as ovens, grills, or even campfires.

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How is Cast Iron Cookware Made?

1. Blocks of iron and steel are melted together in a factory in the perfect proportions.

2. Chemicals are added to the melted mixture to raise its carbon level. Cast iron normally contains 2 to 3 percent carbon to 97 to 98 percent iron. This is what differentiates it from carbon steel, which usually contains roughly 99 percent iron to 1 percent carbon.

3. The molten metal is poured into a mold made of sand, water, and powdered clay.

4. The sand mold is broken and the cookware is released once the cookware has cooled. Each piece of cookware is then smoothed by workers before being sold.

6. If the cast iron is pre-seasoned, a coating of wax or vegetable oil is applied at this point to prevent the cookware from rusting while it sits on store shelves or in the warehouse.

Man putting lubricated cast iron skillet into oven

How To Season Cast Iron Cookware

1. Preheat your oven to 400 degrees Fahrenheit.

2. Coat cast iron with a thin layer of of vegetable shortening or lard on the interior and exterior of the cast iron pan. Coat all of the areas except the handle.

3. Place a lined baking sheet on the bottom rack of your oven to catch any shortening or lard that drips down.

4. Put your coated cast iron pan or skillet on the middle rack.

5. Leave the pan in the oven for 45 minutes to an hour.

6. Remove the pan, wipe it dry with a clean cloth, and let it cool completely.

Never put cold water in a hot or warm cast iron pan because it was cause the pan to warp or crack.

Cast iron should be properly seasoned prior to use. Seasoning cast iron cookware will allow you to cook with less oil, butter, or fat, and it gives your pans a non-stick surface while keeping them from rusting quickly. Plus, less fat means healthier cooking and lower expenses, benefiting both your customers and your bottom line. For more information on how to season cast iron, check out our Pan Seasoning Guide. This video also does a great job summarizing the best way to season cast iron cookware.

Cast Iron Troubleshooting

Even with the most meticulous maintenance, sometimes bad things happen to good cast iron. Here's how to handle these situations.

Rust

What is rust? A red-orange coating which forms on the surface of the pan.
Why did this happen? The pan was not properly cleaned, dried, or stored.
Is rust on cast iron dangerous? A little bit of rust on cookware isn't likely to harm you. Effectively cleaning and reseasoning the pan will restore it to a like-new condition, though.
How to remove rust from cast iron: If the entire pan is rusted, you'll need to re-season the whole piece. If only one or two spots is rusted, rinse the pan out with water, dry it thoroughly, heat it up, and rub it down with oil. The rusted spot should become well-seasoned again after a few uses.
How to prevent rust: Properly clean, dry, and store the pan each time you use it.

Scaling

What is scaling? The seasoning on the pan sloughs off in large flakes.
Why did this happen? You tend to heat the pan too often without adding extra oil to it.
How to remove scale: Once scaling starts, there's no going back. To remedy this problem, you'll need to re-season the pan from the start.
How to prevent scaling: Regularly oil the pan after each use. Do not overheat the pan.

Food Sticking

What is it? Food starts sticking to the surface of the pan.
Why did this happen? The seasoning on the pan has worn off.
How to remove stuck-on food: Re-season the pan for a smooth, non-stick surface.
How to make cast iron non-stick: Regularly season the pan to maintain the non-stick surface.

Cast Iron vs. Non-Stick Aluminum Cookware

Properly-seasoned cast iron cookware often serves as an ideal alternative to non-stick aluminum cookware. However, it does have its limitations, too.

Cast Iron

Pros

Incredibly Durable: No joints or rivets; nearly indestructible
Self-Created Non-Stick Surface: Safe if seasoning flakes off; allows you to cook with less oil than traditional cookware
Versatile: Can use metal utensils on surface; use on electric, gas, induction, or open flame heat sources
Maintains Temperature: Minimal temperature loss when food is added

Cons

Heavy: Cast iron is a relatively heavy product by nature
Shouldn't Cook Overly Acidic Foods in it: Will pick up flavor and color from the iron
Requires Careful Maintenance: Keeping up with proper seasoning is essential to maintaining cast iron cookware

Man cooking vegetables in aluminum frying pan over induction burner

Non-Stick Aluminum

Pros

Non-Stick Surface: Allows you to cook with less oil than traditional cookware
Light Weight: Non-stick aluminum is a relatively light weight product
Versatile: Can cook any type of food in it; use on electric or gas heat sources
Requires Minimal Maintenance: Cleaning and maintaining non-stick aluminum cookware is quick and easy

Cons

Welded Joints or Rivets May Wear Out: Constructed with a two-piece design, non-stick aluminum is susceptible to worn out joints or rivets
Man-Made Non-Stick Surface: Potentially dangerous if flakes off
Limiting: Should not use metal utensils on surface; limited lifespan
Temperature Loss: Greater temperature loss when food is added

Three cast iron skillets nested over blue backdrop

Cleaning Cast Iron Cookware

Cleaning cast iron is easy with the right tools for the job.

To start, scrub any dried on food with a firm brush, water, and kosher salt (if extra abrasion is needed).
Once clean, dry it with a paper towel and place it on the range or in the oven at low heat to fully remove any traces of water.
When your pan is completely dry, reheat it, then wipe it down with a paper towel soaked in your seasoning oil before storing.
Store your seasoned cookware in a cool, dry place to prevent rust. If stacked, place a towel or paper towel between pans.

Cast Iron Cleaning Tips

Clean your cookware immediately after use.
Never leave cast iron soak in the sink.
Should a stubborn soil remain, use a bit of kosher salt in place of a tough abrasive.

What are Pre-Seasoned and Porcelain Enameled Cast Iron Cookware?

After cast iron cookware is made, it can be sold as-is, or it can be pre-seasoned or porcelain enameled for added benefits.

Cast iron casserole dish filled with macaroni and cheese with cutting board in background

Traditional Cast Iron Cookware

Most economical form of cast iron
Can easily be seasoned for a smooth, easy release
Must be seasoned right out of the box

Cast iron casserole dish filled with macaroni and cheese with sprig of rosemary in foreground

Pre-Seasoned Cast Iron Cookware

Offers a natural, easy-release finish that improves with use
Pre-seasoned surface minimizes surface rusting
Requires re-seasoning over time

Blue cast iron dutch oven with roast chicken

Porcelain Enameled Cast Iron Cookware

Combines the durability and benefits of cast iron and the beautiful look of porcelain enamel
Ideal for display cooking applications
Porcelain enamel is susceptible to breakage

Types of Cast Iron Cookware

Cast iron cookware has hundreds of uses in commercial kitchens. From roasting meats to baking decadent desserts, each piece has its own purpose. Start on stovetop for a nice layer of caramelization from the high heat, then finish in the oven with radiant heat. No matter how you use it, cooking with cast iron is sure to give you an authentic finish.

Cast iron skillet filled with grilled chicken and roasted vegetables

Cast Iron Skillets

Incredibly versatile
One pan gives you a non-stick skillet, a pizza stone, a Dutch oven, a griddle, and even a cookie sheet
Easily goes from oven-to-table for fast, efficient service

Cast iron casserole dish filled with brownie, topped with ice cream and drizzled with chocolate

Mini Cast Iron Servingware

Used to bake appetizers, desserts, side dishes, and vegetables
Miniature size makes it perfect for serving individual servings
Lodge's Heat-Enhanced Iron gives incredible durability, making those items dishwasher safe

Cast iron casserole dish filled with potato au gratin

Cast Iron Casserole Dishes

Used to bake pasta, casseroles, pot pie, baked macaroni and cheese, and vegetables
Two handles provide easy carrying and transport
Use with or without a lid

Cast iron griddle topped with toasted sandwiches

Cast Iron Griddles

Used for anything from sauteing onions and melting butter to searing steak, chicken, or fish
Great for serving entrees; material will keep contents warm throughout the entire meal
Available with smooth or grooved surface

Cast iron grill pan with grilled meat inside

Cast Iron Grill Pans

Perfect for grilling steaks, chicken, salmon, or tuna
Ridges allow grease to drain away from the food while creating tantalizing grill marks
Helper handles make it easy to lift larger pans

Man holding cast iron cover over cast iron skillet filled with roasted vegetables

Cast Iron Covers

Adds additional heat retention to your cast iron cookware
Also helps maintain moisture
Larger covers feature self-basting tips to continually baste food

Cast iron dutch oven filled with ham, cover in the background

Dutch Ovens

Tight fitting lid ensures excellent heat retention while locking in moisture.
Mini - Great for serving individual portions.
Mid-size - Use for serving family-style meals and sides, or at serving stations or buffets.
Large - Perfect for roasting or baking, or for making soups, stews, and beans. Use for frying or making no-knead breads, too.

Man holding grilled tortilla over cast iron barbecue plate on range

Barbecue Plates

Perfect for making Korean barbecue, flat bread, grilled tortillas, or roasting vegetables
Intended for placement over stove or range burners
Designed with ridges to produce an appealing grilled texture

Frequently Asked Questions

Cast iron skillet in oven, filled with macaroni and cheese

Can I Put Cast Iron In the Oven?

Cast iron can definitely go in the oven! We're not just talking Dutch ovens or other obvious bakeware pieces, either. Griddles, skillets, even pots can be used in the oven for added versatility! Pop them in the oven to:

Preheat the piece (make sure you rotate it to evenly distribute the heat)
Cook right in the oven
Keep a dish warm before it goes to the customer
Finish off a dish that was cooked in your cast iron elsewhere in the kitchen

As an added bonus, if the oven's temperature fluctuates, the pan's heat will stay fairly constant thanks to the dense cast iron material.

Cast iron skillet with pancake and bacon

Why Does The Porosity of Cast Iron Matter?

Cast iron is a porous material, meaning it will slowly absorb oil and other food particles, creating the sought-after non-stick sheen. Because of this, you can use less oil when you cook with a well-seasoned cast iron pan, yet still get the non-stick convenience that you want when cooking foods like eggs and pancakes.

Don't cook acidic foods like tomatoes, vinegar, and wine in cast iron. They react with the metal and can give your dishes a metallic taste.

Cast iron skillet with grilled chicken and vegetables

Cast Iron Heat Retention and Heat Conduction Explained

Thanks to its density, cast iron is one of the best materials at retaining heat. It will keep hot foods, hotter, longer, and it will maintain its heat for quicker recovery between dishes. However, cast iron is not the best conductor of heat. It tends to heat unevenly, creating hot spots in the pan.

Make sure the burner is large enough for the cookware you're using. This will ensure a nice, even heat distribution, since heat conduction isn't on your side when using cast iron. Additionally, make sure you leave enough time for heating the pan properly, before cooking.

Remember: Given proper treatment and time to heat up before use, cast iron holds temperatures extremely well.

Related Resources

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